Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette

Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette
Photo by Randy Mayor

Ingredients

  • Quesadillas:
  • Quesadillas:
  • Remaining ingredients:
  • Remaining ingredients:
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 8 (6-inch) corn tortillas
  • 1 cup bottled salsa
  • + 25 more ingredients
    • 6 cups chopped iceberg lettuce
    • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
    • 1 tablespoon lime juice
    • 1 (15-ounce) can black beans
    • ¼ cup Dijon-Lemon Vinaigrette
    • 3 to 4 tablespoons chopped pickled jalapeño peppers
    • Cooking spray
    • 1 (15-ounce) can black beans
    • 8 (6-inch) corn tortillas
    • 2 tablespoons minced fresh cilantro
    • Vinaigrette:
    • 3 to 4 tablespoons chopped pickled jalapeño peppers
    • ½ cup chopped onion
    • 2 cups chopped tomato
    • ¼ cup low-fat sour cream
    • ½ cup chopped onion
    • Cooking spray
    • 2 tablespoons minced fresh cilantro
    • 6 cups chopped iceberg lettuce
    • ¼ cup low-fat sour cream
    • 1 tablespoon lime juice
    • Vinaigrette:
    • 2 cups chopped tomato
    • ¼ cup Dijon-Lemon Vinaigrette
    • 1 cup bottled salsa

To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside. To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash w...

View full recipe at My Recipes

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